Serve this vegetable and pea stew for a comforting vegan dinner. Made in under 30 minutes from simple and whole pantry ingredients, this recipe is perfect for batch cooking and meal prep. Also gluten-free.
Heat the olive oil in a large pan over a medium-high heat for around 30 seconds. Add the garlic, onion, tomatoes, tomato paste, paprika, cumin and nutritional yeast. Cook for 5 minutes, until fully softened and fragrant.
Soak the TVP in twice the amount of water (in cups) for around 5 minutes. Drain if necessary before using.
Add the mushrooms, carrots and broccoli. Cook for around 2-3 minutes more, stirring frequently.
Add the TVP, coconut milk, vegetable stock and sriracha. Lower the heat to a medium, and simmer for 15-20 minutes, stirring occasionally. Add more vegetable stock if necessary.
Add the green peas and spinach. Stir for a few minutes more, until the spinach had wilted and the peas are bright green. Before serving, squeeze in the lemon juice and season to taste with salt and pepper.
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Notes
If you want a thicker stew, around minutes before the end of the cooking process stir in 2 tbsp cornstarch or flour.
This stew keeps well in the fridge for up to around 4-5 days. You can reheat it on the stove until fully warmed through, and add more liquid if necessary.
You can freeze this stew for up to 2-3 months. Store it in individual freezer bags, leaving some room for the liquid to expand. Allow to thaw fully in the fridge before reheating on the stove and adding extra liquid.